Lemon Blueberry Cake

Bright, zesty, and bursting with juicy blueberries, this Lemon Blueberry Cake is pure sunshine on a plate. Imagine slicing into a tender, moist cake, the citrusy aroma of fresh lemons mingling perfectly with sweet, plump berries—every bite feels like a little celebration. If you’ve been searching for the perfect spring or summer dessert, your hunt ends here! Quick tip: save this pin for recipe—you’ll want it bookmarked for every upcoming brunch, picnic, or weekend gathering.

The magic starts with simple ingredients: fresh lemons, real butter, and ripe blueberries, layered into a cake that’s soft yet sturdy enough for frosting or a light dusting of powdered sugar. Each forkful delivers a delightful balance of tart and sweet, with blueberries adding bursts of natural juiciness.

Perfect for birthdays, tea parties, or an everyday treat, this cake not only tastes incredible but also looks stunning on any dessert table. Its golden crumb flecked with blueberries creates a picture-perfect slice that’s almost too pretty to eat…almost. Serve with a cup of tea, a dollop of whipped cream, or enjoy it on its own—either way, this Lemon Blueberry Cake promises smiles with every bite.

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Cooking Method: Baking

Cuisine: American

Courses: Desert

Difficulty: Intermediate

Cooking Temp: 175 C

Servings: 10

Estimated Cost: 18.00

Calories: 320 kcal

Best Season: Summer, Spring

Description

This Lemon Blueberry Cake is a bright, moist, and tender dessert that perfectly balances sweet and tangy flavors. Bursting with fresh blueberries and infused with zesty lemon, every bite is a refreshing delight.

The soft, buttery crumb pairs beautifully with a light lemon glaze or cream cheese frosting, making it an irresistible treat for brunch, afternoon tea, or special occasions.

Its vibrant colors and fresh fruit make it visually stunning, while the delicate citrus aroma adds an uplifting touch. Simple yet elegant, this cake is a crowd-pleaser for family gatherings or summer celebrations.

Ingredients

2 cups ½ all-purpose flour
2 tsp ½ baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 cups ¾ granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
2 of Zest lemons
1 cup buttermilk, room temperature
1 cups ½ fresh blueberries (tossed with 1 tbsp flour to prevent sinking)

For the Lemon Glaze (Optional):

1 cup powdered sugar
2 tbsp 2–3 fresh lemon juice

Optional Garnish:

Fresh blueberries
Lemon zest

Instructions

1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or two 8-inch round cake pans. For extra non-stick assurance, line the bottom with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for a perfectly risen cake.
3
In a large bowl, using an electric mixer or stand mixer, cream the butter and sugar together until light and fluffy—about 3–4 minutes. This step is essential for a tender, airy cake.
4
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest. The lemon zest enhances the citrus flavor and pairs beautifully with blueberries.
5
Add the dry ingredients in three parts, alternating with the buttermilk in two additions. Begin and end with the flour mixture. Mix just until combined—overmixing can make the cake dense.
6
Gently fold in the floured blueberries. Be careful not to overmix to prevent the blueberries from breaking and turning the batter purple.
7
Pour the batter into the prepared pan(s) and spread it evenly. Bake for 40–50 minutes (round pans may take 25–30 minutes), or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If making a 9x13 cake, you can drizzle it with glaze while slightly warm for the best absorption.
9
While the cake cools, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency with more sugar or juice as needed. Drizzle the glaze over the cooled cake for an extra burst of citrus flavor.
10
Top with fresh blueberries and additional lemon zest for a beautiful presentation. Slice and serve with tea, coffee, or even a scoop of vanilla ice cream for an indulgent treat.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 9g45%
Cholesterol 80mg27%
Sodium 220mg10%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 28g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Lemon Blueberry Cake is a delightful combination of bright citrus and juicy berries, perfect for spring, summer, or any occasion that calls for a refreshing dessert. While the recipe itself is straightforward, mastering it involves some clever tips and serving tricks that can elevate your cake from good to unforgettable.

1. Choosing the Right Ingredients:
The success of a Lemon Blueberry Cake begins with high-quality ingredients. Use fresh lemons for zest and juice, as bottled lemon juice can taste flat or overly acidic. Fresh blueberries are ideal, but if using frozen, do not thaw them before adding to the batter. Tossing frozen berries in a bit of flour before folding them in helps prevent them from sinking to the bottom. For a richer texture, opt for unsalted butter and high-quality vanilla extract.

2. Balancing Sweetness and Tartness:
Blueberries and lemon together create a natural balance of sweet and tart. Adjust sugar levels according to your preference and the sweetness of your berries. If using particularly tart lemons, consider adding a bit more sugar or incorporating a touch of honey to soften the bite without overpowering the berry flavor.

3. Mixing Techniques:
Overmixing the batter can make your cake dense. Mix until ingredients are just combined, especially after adding flour. Gently fold in blueberries at the end to maintain their shape and prevent color bleeding. For an extra light texture, consider separating egg whites, whipping them, and folding them into the batter at the end.

4. Baking Tips:
Preheat your oven and use a reliable thermometer if possible, as oven temperatures can vary. Grease your pan properly and line it with parchment paper to prevent sticking. Check for doneness using a toothpick inserted into the center; it should come out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the cake.

5. Frosting and Glazing:
A lemon glaze or cream cheese frosting pairs beautifully with Lemon Blueberry Cake. A simple glaze of powdered sugar and lemon juice adds a shiny, tangy finish, while a light cream cheese frosting adds creaminess without overpowering the cake’s bright flavors. Consider piping frosting decoratively or letting it drip naturally for a rustic look.

6. Presentation Tricks:
Garnish with fresh blueberries, lemon zest, or edible flowers to make the cake visually stunning. Layering the cake with fresh blueberries between layers adds color and texture surprises. Dusting the top with powdered sugar just before serving gives an elegant, bakery-like finish.

7. Serving Suggestions:
Lemon Blueberry Cake pairs beautifully with lightly sweetened whipped cream, a dollop of vanilla ice cream, or a scoop of lemon sorbet for a refreshing contrast. For brunch or tea parties, serve in small slices with a side of fresh fruit salad. It also works well as a picnic dessert or layered in a trifle with whipped cream and blueberries for a visually impressive dish.

8. Storage Tips:
Store the cake in an airtight container in the refrigerator if it contains cream cheese frosting or lemon glaze. The cake can also be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before serving.

Tips and Variations

Fresh vs. Frozen Blueberries: Fresh blueberries are ideal, but frozen work too. Don’t thaw them; toss them in flour and fold gently into the batter.
Cake Pan Options: For a more elegant presentation, use two 8-inch round pans for a layer cake. Fill and frost with lemon cream cheese frosting or whipped cream.
Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture.
Extra Moisture: For a slightly denser and moister cake, substitute ¼ cup of the flour with almond flour.
Storage: Store at room temperature in an airtight container for 2 days or in the refrigerator for up to 5 days. This cake also freezes well for up to 2 months.

Serving Ideas

Brunch: Serve slices alongside fresh fruit and a hot cup of tea.
Dessert: Pair with a dollop of whipped cream or a scoop of ice cream.
Entertaining: Cut into small squares for a party tray. The combination of lemon and blueberry is universally appealing and looks elegant on any dessert table.

Final Notes

This Lemon Blueberry Cake is a showstopper in flavor and simplicity. The balance of tart lemon and sweet blueberries creates a light, refreshing dessert perfect for almost any occasion. Whether baked for a family gathering, an afternoon treat, or a picnic, it’s sure to impress.

By keeping these tips in mind, you’ll ensure your Lemon Blueberry Cake is moist, flavorful, and visually stunning. Whether served at a casual family gathering or a sophisticated brunch, it’s a dessert that delights every time. Small details—from berry preparation to glazing and garnishing—make a big difference in both taste and presentation.

Remember, the key to the perfect cake is gentle mixing and fresh ingredients. Don’t rush the baking process, and always allow the cake to cool before slicing or glazing for the best texture and flavor.

Keywords: Lemon cake, blueberry dessert, moist cake, citrus dessert, summer cake,